im looking for a simple recipe for cheesy mashed potatoes?

Answer 1

Cheesy Mashed Potatoes

Ingredients

(6 servings)

6 Medium potatoes
1 ts Salt
1/2 ts Pepper
1/4 c Butter
1/2 ts Baking powder
3 tb Light cream
1/4 c Milk
1 1/2 oz Cream cheese
4 oz Old english cheese
2 Egg yolks
2 Egg whites
2 tb Grated parmesan cheese


Instructions

Boil potatoes in jackets. Peel and force through a sieve or ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes. Combine milk, cream cheese and Old English cheese in a saucepan. Heat, stirring, until cheese melts. Add 2 T. at a time to potatoes, beating after each addition until all is used and potatoes are light and fluffy. Stir beaten egg yolks into potatoes and mix well. Beat egg whites until consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a hot 450 degree oven to brown beautifully (approx. 15 min.) NOTE: "Add 1 t. lemon juice to meringue just before folding into potatoes. You'll like it."



Cheesy Mashed Potatoes
Yield: 8 Servings

Ingredients

9 md Baking potatoes
2 c Shredded Cheddar cheese
1/4 c Margarine
8 oz Sour cream
1 tb Chopped green onions
1/2 ts Salt
1/4 ts Pepper
Paprika; to taste

Instructions

In a Dutch oven add water to unpeeled potatoes just to cover; sprinkle with
salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35
minutes, or until almost tender. Drain; cool slightly. Peel and shred
potatoes with a grater.
In a large mixing bowl combine potatoes, cheese and margarine; stir until
margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon
salt and the pepper. Transfer to a greased 2-quart casserole.
Bake, uncovered, in a 325 degree oven for 45 to 50 minutes, or until heated
through. Before serving, sprinkle with paprika.



Cheesy Herbed Mashed Potatoes

Ingredients


3 lb baking potatoes --
1 (4)peeled&quartered
1/4 c butter
3/4 c dried scallions -- (2-3
1 scallions)
1 tb fresh basil -- chopped(1 tsp
1 dried)
1 tb chives -- (or 1 tsp dried)
1 tb dill -- (or 1 tsp dried)
1 ts salt -- (or to taste)
1/2 ts black pepper
1 1/2 cups(6oz)
1 (mild)
1/2 c milk
1 shredded cheddar cheese --

Instructions

In a large pot of boiling salted water, cook the potatoes for 20-25
minutes, or until tender; drain in a colander. Place the butter and
scallions in the pot and cook over medium heat for 1 minute. Reduce heat
to low and add the cheese and milk. Remove from the heat and mash with a
potato masher or beat with an electric beater until smooth.



Cheesy Garlic & Chive Smashed Potatoes
Yield: 8

Ingredients

1 1/2 lb baking potatoes; unpeeled
2 lg garlic cloves
1/2 c lowfat buttermilk; (1/2 %)
1/3 c cheddar cheese; shredded
1 ts chives; freeze-dried
1/4 ts salt

Instructions

Cut potatoes into 1 inch cubes. Place potatoes & garlic in large
saucepan. Add enough water to cover. Bring to a boil. Reduce heat;
cover loosely & boil gently 15-20 minutes or until potatoes break
apart when pierced with fork. Drain well.

Coarsely mash potatoes & garlic with spoon, leaving some potato
in chunks. Add remaining ingredients & mix gently.

Reheats well in microwave.

Answer 2

Parmesan Mashed Potatoes

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter


Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.

Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.



Nutrition Information
Nutritional Analysis per Serving Calories: 118
Total fat: 3 grams Saturated fat: 1.6 grams
Protein: 4 grams Carbohydrates: 20 grams
Fiber: 2 grams

Answer 3

I always make mashed potato this way: Boil potatoes, until fork tender. Do not overcook. Peel when the potatoes are cold enough to handle. Melt enough butter with whole garlic. When the garlic is just slightly brown, it is ready. Mash the potatoes with warm milk, then add melted butter. Season with salt & pepper. Make sure the garlic is mashed as well so that there will be no big pieces of it. Do not overmash because the potato will be hard instead of being fluffy. Enjoy! Your guests will go gaga over this!

Answer 4

* 4 large baking potatoes, about 2 pounds, peeled and cut into 1-inch pieces
* 1 cup heated milk
* 2 tablespoons butter, room temperature
* 4 ounces shredded process American cheese
* 4 ounces shredded sharp Cheddar cheese
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
* 1/4 teaspoon paprika
* pinch ground red pepper

PREPARATION:
Cook potatoes in boiling water until tender, about 15 minutes. Drain well.

Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat. Mash, adding about 1/2 cup milk and the 2 tablespoons butter. Add grated cheese and seasonings. Beat with a spoon, adding remaining milk until desired consistency is reached.
Cheese mashed potatoes recipe serves 4.

Answer 5

Cook peeled & cut potatoes, (try cooking in chicken broth - yum!)
Mash potatoes
Add any or all of the following, or omit, to taste:
milk or cream
any kind of cheese, grated (I prefer a sharp cheddar or american parmesean and I avoid american)
salt & pepper
pressed or finely minced garlic
finely sliced green onions
a pinch of some herb like basil, oregano, marjoram, or my favorite, tarragon.

That's about as easy as it gets. The great thing about this dish is you don't have to follow any rules and you can make it with whatever you have on hand. If you don't have much experience cooking, try adding ingredients just a little at time, taste and adjust. The one thing you can screw up on is adding too much milk, so add & mash, add & mash til you get the proportions right.
Best wishes!

Answer 6

ITALIAN CHEESY MASHED POTATOES

9 lg. potatoes
1 (3 oz.) pkg. cream cheese
1 c. sharp Cheddar cheese, grated
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 tsp. onion salt
Onion, finely chopped

Cook and drain potatoes. Mash. Add ingredients. Heat until smooth, light and fluffy. (This can be done ahead). Put in 2 quart greased casserole. Dot with butter. Bake at 350 degrees for 30 minutes.

Answer 7

You can stir any cheese you'd like into your own mashed potato recipe or instant mashed potatoes, once it's done and still piping hot.

The cheese melts as you stir it in, and you get a good consistency; not clumpy. But make sure the cheese is either shredded or shaved.

Answer 8

CHEESY MASHED POTATOES

7-8 med. potatoes

Peel and cut up. Boil until tender; drain.

1/4 c. butter
1/2 lb. Velveeta cheese or to taste

Mash until blended, no lumps. Add milk until desired consistency, fluffy and creamy. Season to taste

Answer 9

Here are quite a few different ways to make cheesy mashed potatoes:

Cheesy Mashed Potatoes

2 pounds potatoes (about 6 to 8 medium)
1 tablespoon butter or margarine, room temperature
½ cup sour cream
1 teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Peel potatoes and cut in quarters. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Continue to boil under potatoes are fork tender, about 15 to 20 minutes. Drain potatoes and mash. Stir in butter, sour cream, salt and pepper. Stir in cheese just until mixed. Serve immediately or place potatoes in a heated serving dish, cover and keep warm in oven until ready to serve.

OR

Bacon and cheddar mashed potatoes

1 1/2 lb Potatoes; unpeeled,
-quartered
1/2 c Miracle Whip-regular or lite
1/2 c Milk
6 sl Oscar Mayer Bacon; crisply
-cooked, crumbled
1/4 ts Garlic powder OR 3 cloves
-garlic; minced, (up to 1/2)
Salt and pepper
1 c Kraft shredded Mild Cheddar
-Cheese

Cover potatoes with water in large saucepan. Bring to boil; reduce
heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes
. Add dressing, milk, bacon, and garlic powder; beat until fluffy.
Season to taste with salt and pepper. Stir in cheese. Garnish with
fresh thyme if desired. Makes 4 servings

TWICE BAKED POTATOES: cut 4 baked potatoes in half lengthwise; scoop
out the centers leaving 1/4 inch shell. Mash potatoes as directed
above; spoon into shells. Bake at 325 for 15 to 20 minutes.

OR

Parmesan Mashed Potatoes

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.

Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

Nutrition Information
Nutritional Analysis per Serving Calories: 118
Total fat: 3 grams Saturated fat: 1.6 grams
Protein: 4 grams Carbohydrates: 20 grams
Fiber: 2 grams

OR

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES
Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor.
This recipe was created to accompany Spiced Beef Tenderloin Steaks with Mango Salsa.

36 garlic cloves
1/3 cup olive oil
5 pounds russet potatoes, peeled, cut into 1-inch pieces
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
4 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 1/2 teaspoons minced canned chipotle chilies

Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

Makes 8 to 10 Servings.

OR

Cheddar Mashed Potatoes

4 cups peeled and diced potatoes
4 large cloves garlic peeled
1 tsp. salt
6 cups water
3/4 cup milk
1/4 tsp. pepper
1 cup shredded cheddar cheese
2 Tbs. butter or margarine melted

Bring potatoes, garlic, 1/2 teaspoon salt and water to a boil in a medium saucepan. Reduce heat and cook 8 to 10 minutes until fork tender. Drain potatoes and garlic and return to pan. Reduce heat to medium and add milk, remaining salt and pepper. Mash with a potato masher until smooth. Remove from heat and stir in cheese and butter until melted.

Hope you enjoy.